Garlic Chilli Hake & Sesame Veg
Whip up an easy, colourful stir-fry in no time. You'll sear succulent soy hake, before tossing in carrot, pepper and green beans. For the final flourish, stir in a fragrant sesame chilli sauce and serve over white long grain rice.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Water, Sugar (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked
Once done, remove from the heat and set aside (lid on) to steam until serving
Chop your hake fillet[s] into large, bite-sized pieces
Add the chopped hake and cornflour to a bowl with half your soy sauce (you'll use the rest later!) and give everything a good mix up – this is your coated hake
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Once hot, add the coated hake and cook for 3-4 min on each side or until golden and cooked through – this is your soy hake
Tip: Your fish is cooked once it turns opaque and flakes easily
Once golden, transfer the soy hake to a plate and set aside for later, reserving the pan
Meanwhile, top, tail, peel and cut your carrot[s] into discs on the diagonal
Return the reserved pan to a medium-high heat with a drizzle of vegetable oil
Once hot, add the carrot discs to the pan and cook for an initial 4-5 min or until the carrot is starting to soften
While the carrot is cooking, trim, then chop your green beans into bite-size pieces
Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and roughly chop into bite-sized pieces
Peel and finely chop (or grate) your garlic
Combine your red chilli relish and toasted sesame oil in a bowl with the remaining soy sauce, rice vinegar, 2 tsp [3 tsp] [4 tsp] sugar and half your chilli flakes (can't handle the heat? Go easy!)
Give everything a good mix up – this is your sesame chilli sauce
Once the carrot has softened, add the chopped pepper and chopped green beans to the pan with the chopped garlic and cook for 2-3 min or until the vegetables have slightly softened
Once slightly softened, add the sesame chilli sauce and soy hake and cook for a further 2-3 min or until the hake is warmed through and the sauce has slightly thickened – this is your garlic chilli hake & sesame veg
Serve the cooked rice and top with the garlic chilli hake & sesame veg
Garnish with the remaining chilli flakes (not a fan of spice? Just add a little!)
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, fish, gluten, mustard, nut, peanut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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